תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםDegreening and colour development in Shamouti oranges were faster at 25°C than at 20°C. Higher temperatures (30°-35°C) accelerated the loss of green colour but the fruits became pale yellow colour only. A higher temperature thus appears to be beneficial only during early degreening, when the level of chlorophyll is high and of carotenoids low. Different relative humidities during degreening did not affect colour development, but slightly affected weight loss and the drying of degreened buttons.
Degreening and colour development in Shamouti oranges were faster at 25°C than at 20°C. Higher temperatures (30°-35°C) accelerated the loss of green colour but the fruits became pale yellow colour only. A higher temperature thus appears to be beneficial only during early degreening, when the level of chlorophyll is high and of carotenoids low. Different relative humidities during degreening did not affect colour development, but slightly affected weight loss and the drying of degreened buttons.
